Baked Shrimp Scampi Recipe
1/3 cup melted butter, plus more for greasing baking dish
2 cloves garlic minced
1 pound shrimp cleaned and deveined
1-cup fresh breadcrumbs (Pepperidge Farms White Bread recommended for
1 tsp oregano
Grease baking dish with butter. Melt 1/3-cup butter with garlic over
low heat for a minute or two just until it turns light golden. Watch
carefully, and don't let it burn. Set aside.
Place half of the breadcrumbs on the bottom of baking dish. Sprinkle
oregano over the crumbs. Place shrimp on top of crumbs in a single layer.
Squeeze juice of lemon over shrimp. Sprinkle remaining half of the breadcrumbs
over the shrimp. Pour the garlic butter evenly over the breadcrumbs.
Bakes at 350 degrees F. for 25 minutes or till breadcrumbs are nicely
Garlic Shrimp Scampi
1/2-cup extra virgin olive oil
1 large onion, chopped fine or processed
6 cloves garlic, crushed
1 cup white wine (nearly any kind, just not overly sweet)
6 tablespoons butter
1 lb precooked jumbo frozen shrimp, thawed
salt & pepper
package angel hair pasta
Start salted water boiling for pasta. Heat olive oil. Sauté garlic&
onions over high heat till onions start to turn clear. Add wine, turn
to medium heat& reduce for 5 minutes (alcohol smell will be gone)
add shrimp till warmed through (start to curl up). Stir in butter till
melted. Turn heat to lo/warm. Salt& pepper to taste. Cover till
pasta is ready (2-3 minutes for angel hair to cook). Serve together.
Shrimp Scampi Recipe
Shrimp Scampi Recipe
1 1/2 pounds large shrimp (about 16 to 24)
1/3 cup clarified butter
4 tablespoons minced garlic
6 green onions, thinly sliced
1/4 cup dries white wine
2 tablespoons lemon juice, fresh if possible
2 tablespoons chopped fresh parsley
Salt and pepper, to taste
Rinse shrimp and set aside. Heat butter in large skillet over medium
heat. Cook garlic 1 or 2 minutes or until softened but not browned.
Add shrimp, green onions, wine and lemon juice; cook until shrimp are
pink and firm, about 1 to 2 minutes on each side. Do not overcook. Add
chopped parsley and salt and pepper before serving. Garnish with lemon
slices and parsley sprigs if desired. Makes 8 first-course servings.
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